S’mores Chocolate Chiffon Pie! A campfire classic made into a pie. Smooth creamy chocolate in a graham cracker crust topped with a heaping of toasted marshmallows.
Before we dive face first into this incredible pie I just wanted to give a huge thank you to everyone that read my post about blogger burn out and commented or emailed me. I appreciate all your words of motivation, support and for those of you that shared you were going through a similar situation!! I’m so lucky to have this wonderful community that brings inspiration, motivation and fun to my life. I know I’m not alone so for anyone facing the same challenges I feel you!! #thestruggleisreal 😉
Now, onto the matter at hand!! This pie!! S’mores Chiffon Pie. All’s I have to see is that toasted marshmallow and I’m in love. But underneath is a creamy chocolatey serving of chocolate chiffon that with the graham cracker crust and the melty marshmallows is pure heaven!! And don’t forget the drizzle, I used chocolate sauce and caramel.
I’m not ready to say good bye to summer for another few weeks and aren’t s’mores perfect in the fall to? Any season that welcomes campfires, bonfires, backyard fire pit fires is still open for S’mores!
Some helpful tips when making this pie:
1. If you don’t have a torch to toast the marshmallows no problem. Hold the marshmallows and freeze pie for 60 min., turn on broiler and place pie on cookie sheet. Arrange marshmallows on top. Broil till marshmallows are toasted, about 60 seconds, it happens fast so don’t walk or turn away! The marshmallows will be toasted on the outside but firm inside. If edges of chocolate pie filling got a little melty pop in the fridge for a few minutes.
2. No time to make a crust? No worries, buy a graham cracker crust pre-made. If you look closely that’s what I did, shhhh don’t tell anyone 😉 .
3. This pie took about 24 marshmallows on top. But you can use as few or even more if you like!
4. I feel that I need to tell you the marshmallows aren’t that easy to cut through being sticky and all but they lift just enough off the pie that you can cut the pie under them and then tear, pull or cut the marshmallows to set onto each slice.
A campfire favorite in pie form!!
PIN IT FOR LATER!! Thanks.
- 1 envelope gelatin (unflavored)
- 3 egg yolks
- ⅓ cup sugar
- ¼ tsp salt
- 1 tsp vanilla
- 2 ounces unsweetened chocolate
- ½ cup water
- 3 egg whites
- ½ cup sugar
- 1 pre-made graham cracker pie crust
- 24 marshmallows
- Chocolate sauce
- Caramel sauce
- Soften gelatin by adding it to ¼ cup cold water.
- Beat egg yolks until pale yellow.
- Slowly add in ⅓ cups sugar. Then add the salt and vanilla.
- In small sauce pan add in the chocolate and ½ cup water, stir on low heat until completely mixed.
- Add in the softened gelatin and stir to dissolve.
- Quickly beat in the chocolate mixture into egg yolk mixture.
- Chill until mixture is partially set, stirring occasionally.
- Beat egg whites to soft peaks.
- Slowly add in the ½ cup sugar, beat into stiff peaks.
- Fold a small amount of egg whites into chilled chocolate mixture. The spoon half the chocolate mixture over the remaining egg whites. Fold together until just blended.
- Repeat with remaining chocolate.
- Chill the mixture until mixture forms mounds when spooned but not completely set.
- Scoop chocolate mixture into prepared pie shell and if necessary smooth out with offset spatula.
- **If using broiler to toast marshmallows see notes. ***
- Arrange marshmallows on top and use torch to toast the marshmallows.
- Drizzle with chocolate sauce and caramel sauce.
- Refrigerate till ready to serve.
**I feel that I need to tell you the marshmallows aren't that easy to cut through being sticky and all but they lift just enough off the pie that you can cut the pie under them and then tear, pull or cut the marshmallows to set onto each slice.
Recipe adapted from Better Homes and Gardens chocolate chiffon pie.